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UNIVERSITY  OF  ILLINOIS 

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Agricultural  Experiment  Station. 


URBANA,  FEBRUARY,  1903. 


BULLETIN  NO.  84. 


DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR 
THEIR  IMPROVEMENT. 


BY    WILDER  J.  FRASER,    M.  S.,  ASSISTANT   PROFESSOR   IN  DAIRY   HUS- 
BANDRY, COLLEGE  OF  AGRICULTURE,  AND  CHIEF  IN  DEPARTMENT 
OF  DAIRY  HUSBANDRY,  AGRICULTURAL  EXPERIMENT  STATION. 


SUMMARY. 

Investigation  shows  that  from  a  sanitary  standpoint  there  is 
need  of  improvement  in  many  dairy  conditions. 

No  other  food  will  absorb  bad  odors  so  quickly  as  will  dairy 
products,  or  deteriorate  more  rapidly  under  adverse  conditions. 

Milk  being-  an  excellent  medium  for  the  growth  of  bacteria,  it 
is  of  special  importance  that  it  be  kept  as  free  from  germs  as  pos- 
sible. 

No  other  food  is  produced  under  conditions  where  it  is  so  diffi- 
cult to  prevent  contamination. 

Since  the  largest  amount  of  contamination  comes  from  the  ud- 
der during  milking  it  is  important  that  all  udders  be  washed  before 
milking.  In  the  production  of  milk  for  direct  consumption  this  is 
imperative. 

577 


578  BULLETIN  NO.  84.  [February, 

The  average  weight  of  dirt  which  falls  from  muddy  udders 
during  milking  is  90  times  greater  than  that  which  falls  from  the 
same  udders  after  washing,  and  when  udders  are  but  slightly 
soiled  it  averages  22  times  greater. 

It  is  essential  to  the  production  of  clean  milk  that  the  cows  be 
kept  out  of  the  mud.  The  barn  yard  should  have  natural  surface 
drainage  and  should  be  covered  with  a  coat  of  gravel  or  cinders 
sufficiently  deep  to  form  a  hard  surface  at  all  seasons  of  the  year. 

Stables  of  costly  construction  are  not  necessary,  but  they 
should  be  provided  with  numerous  windows  and  an  efficient  system 
of  ventilation  which  will  furnish  a  good  supply  of  fresh  air  with- 
out creating  a  draft  on  the  cows. 

Whitewash  being  one  of  the  best  disinfectants,  the  stable 
should  be  whitewashed  at  least  once  a  year.  In  order  to  accom- 
plish this  successfully  the  sides  and  ceiling  must  have  a  firm  tight 
surface  to  which  the  witewash  can  be  applied. 

The  floor  of  the  milking  stable  should  be  smooth  and  solid. 
The  platform  on  which  the  cows  stand  should  be  of  such  length 
that  all  droppings  will  fall  into  the  gutter,  thus  preventing  the 
cows  from  becoming  soiled  when  lying  down.  The  stables  should 
be  cleaned  regularly  each  day. 

As  soon  as  drawn  milk  should  be  removed  from  the  stable  to  a 
clean  room  provided  for  the  purpose  and  aerated  and  cooled  at  once 
to  60°  F.  or  below. 

All  dairy  utensils  and  everything  with  which  the  milk  comes 
in  contact  should  be  rinsed,  thoroughly  washed,  and  sterilized  after 
each  using. 

Bottles  used  in  delivering  milk  for  direct  consumption  must  be 
thoroughly  washed  and  sterilized  after  each  using  to  avoid  the 
danger  of  carrying  disease  from  one  house  to  another. 

Every  creamery,  cheese  factory,  dairy,  and  milk  depot  should 
have  a  solid  impervious  floor.  The  floor  should  be  well  drained  by 
being  properly  pitched  to  a  gutter  which  is  connected  with  a  good 
system  of  well  trapped  sewerage. 

The  walls  for  at  least  three  feet  above  the  floor  should  be  of 
some  smooth  impervious1  material;  if  of  wood  above  this,  they 
should  be  kept  well  painted  to  facilitate  cleaning. 

Milk  should  be  conveyed  through  open  conductors  whenever 
possible.  When  a  pump  and  closed  pipes  are  used  they  should  be 
so  constructed  as  to  be  easily  taken  down  and  cleaned  each  day. 

Milk  cans  should  be  washed,  and  sterilized  with  steam  at  the 
factory,  and  some  other  receptacle  should  be  used  to  return  the 
skim  milk  or  whey  to  the  farm.  If  the  cans  are  used  for  this  pur- 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          579 

pose  they  should,  by  all  means,  be  emptied  as  soon  as  they  reach 
the  farm,  thoroughly  washed  and  scalded,  and  placed  on  a  rack  in 
an  inverted  position  with  the  covers  off. 

Dairy  markets  should  be  developed  by  selling1  products  of 
known  standards  put  up  in  such  forms  that  the  consumer  will  get 
the  original  package  and  know  its  grade  or  quality. 

PRESENT  CONDITIONS. 

The  Department  of  Dairy  Husbandry,  of  the  Illinois  Agricul- 
tural Experiment  Station,  has  for  the  past  six  years  been  investi- 
gating the  dairy  conditions  of  the  state.  The  results  show  that  in 
some  particulars  the  conditions  are  ideal  while  in  others  they  are 
far  below  the  proper  standard.  Prom  a  sanitary  standpoint  there 
is  need  of  improvement  in  many  of  the  dairy  practices  not  only  in 
Illinois  but  in  all  parts  of  the  United  States  and,  in  fact,  in  all 
countries  of  the  world. 

Dairy  products  are  not  consumed  to  the  extent  they  would 
be  were  it  not  for  their  too  frequent  poor  quality.  Under  existing 
conditions  it  is*  in  many  places,  almost  if  not  quite  impossible  to 
obtain  on  the  open  market  any  really  good  butter  or  cheese.  It  is 
also  difficult  to  obtain  milk  that  is  produced  in  such  a  manner  as  to 
make  it  a  safe  and  wholesome  food  for  infants  and  invalids,  if  indeed 
for  healthy  adults.  When  milk  is  ordered  even  at  our  best  hotels 
and  restaurants,  dirt  is  frequently  found  at  the  bottom  if  it  is  al- 
lowed to  stand  for  a  short  time.  This  is  not  appetizing  to  say  the 
least  and  many  persons  who  like  milk  now  use  as  little  as  possible 
on  account  of  the  careless  manner  in  which  it  is  produced  and  the 
fear  that  it  may  contain  dirt  if  not  disease  germs. 

The  commercial  value  of  dairy  products  is  determined  very 
largely  by  their  flavors  and  odors.  They  are  usually  judged  by 
the  smell  which  is  so  extremely  delicate  that  it  takes  but  an  ex- 
ceedingly small  amount  of  a  substance  giving  off  a  bad  odor  to 
make  the  product  of  low  or  inferior  quality.  No  food  is  more  sus- 
ceptible to  defects  or  more  subject  to  contamination  than  dairy 
products  and  yet  the  protection  of  their  purity  until  they  reach  the 
consumer  is  nothing  more  nor  less  than  cleanliness.  This  would 
seem  to  be  a  simple  matter  yet  it  is  one  greatly  neglected  but  when 
faithfully  performed  will  more  than  repay  the  efforts  made. 

Many  people  when  handling  milk  seem  to  forget  that  they  are 
dealing  with  food  products.  There  is  a  tendency  for  certain  un- 
fortunate practices  to  invade  the  dairy  business.  If  filth  is  allowed 
to  get  into  milk  or  it  becomes  tainted  at  any  point  of  its  production, 
no  amount  of  care  either  before  or  after  can  make  amends  for  the 


580 


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IQ03- J      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          581 


582 


BULLETIN  NO.  84. 


[February, 


1903.]        DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          583 


584  BULLETIN  NO.  84.  [February, 

difficulty.  A  man  may  be  careful  and  correct  in  all  of  his  dairy 
operations  but  one,  and  yet  this  one  be  the  cause  of  his  producing-  a 
low  grade  product.  This  one  mistake  not  only  injures  his  product 
but  the  dairy  market  as  well.  This  being-  true,  it  is  clear  that  the 
greatest  care  should  be  exercised  in  every  step  of  production,  man- 
ufacture, and  delivery  of  dairy  products  to  the  consumer.  Only 
those  dairymen  who  exercise  such  care  can  hope  to  secure  the  trade 
of  people  who  desire  a  product  of  superior  quality  and  are  willing 
to  pay  an  advanced  price. 

The  real  foundation  of  the  whole  dairy  business  lies  in  the 
milk  producer.  The  chief  necessity  then  in  improving-  the  dairy 
conditions  is  to  give  the  producer  such  a  knowledg-e  of  the  right 
methods  of  handling-  and  caring-  for  milk  that  he  will  not  only  see 
the  necessity  for  such  methods  but  may  also  know  how  best  to  ac- 
complish this  purpose. 

Some  dairymen  think  if  they  do  not  g-et  a  g-ood  price  for  their 
milk  at  the  creamery  that  the  fault  lies  with  the  creamery;  but  the 
patrons  produce  the  butter,  the  creamery  only  separates  it.  Pat- 
rons should  not  forget  that  the  interests  of  the  creamery  and  their 
own  are  the  same.  Dairy  education  has  benefited  creamery  opera- 
tors more  than  it  has  the  patrons.  The  statement  was  recently 
made  by  one  of  our  best  informed  dairy  and  creamery  men  that,— 
"Milk  does  not  come  to  the  creamery  in  so  clean  a  condition  today 
as  it  did  twenty  years  ago."  Before  the  day  of  the  separator,  milk 
was  not  accepted  unless  it  reached  the  creamery  in  fairly  good  con- 
dition. Now,  if  it  is  not  sour  enough  to  clog  the  separator,  it  is 
received  at  the  weigh-can  of  many  creameries.  When  every  man 
made  his  own  butter  on  the  farm  and  sold  it  himself,  he  came  into 
closer  touch  with  the  trade  and  was  more  particular  about  the 
cleanly  methods  of  its  production.  Since  the  creamery  has  come 
in  between  the  milk  producer  and  the  butter  market  there  is  a  ten- 
dency to  become  more  careless  in  the  production  of  milk.  When 
milk  is  delivered  in  poor  condition  at  a  creamery  or  cheese  factory, 
no  butter  or  cheese  maker  however  skilled  can  make  the  best  product 
from  it.  If  all  of  the  patrons  but  one  bring  milk  that  is  clean  and 
in  good  condition,  the  man  bringing  dirty  milk  spoils  the  whole. 

The  condensing  factories  have  been  the  greatest  factor  in  rais- 
ing the  standards  of  milk  production  upon  the  dairy  farms  of  the 
state.  They  make  certain  requirements  in  regard  to  the  methods 
used  in  the  production  of  milk  delivered  at  their  factories  and  have 
inspectors  to  see  that  their  instructions  are  carried  out. 

The  particular  points  touched  upon  in  this  bulletin  are  the 
ones  found  to  be  most  commonly  at  fault  in  actual  practice. 


1903.]        DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.         585 

The  object  of  this  bulletin  is  to  show  how  these  may  be  remedied 
and  to  point  out  the  essentials  of  good  dairying-.  It  must  not  be 
inferred,  'however  that  the  Experiment  Station  recommends  expen- 
sive buiiding-s  and  equipment  in  the  production  of  clean  sanitary 
dairy  products,  for  these  are  not  essential.  It  costs  little  more  to 
be  clean  than  unclean.  It  does,  however,  require  a  little  more 
labor. 

LOCATION  OF  BARN  AND  CARE  OF  YARD. 

In  the  production  of  clean  milk  no  one  thing-  is  o£  more  im- 
portance than  keeping-  the  cows  out  of  the  mud.  Many  yards  into 
which  dairy  cows  are  turned  each  day  for  their  drink  and  exercise, 
are  knee  deep  with  mud  and  manure  during-  the  winter  and  spring-, 
if  not  nearly  the  entire  year.  In  summer  when  the  cows  are  on 
pasture  they  would  keep  comparatively  clean  were  they  not  oblig-ed 
to  wade  through  a  filthy  yard  in  g"oing-  to  the  stable. 

In  locating-  a  dairy  barn  care  should  be  taken  to  have  a  g-entle 
slope  from  the  barn  in  at  least  one  direction,  affording-  g-ood  nat- 
ural drainag-e  for  both  barn  and  yard.  If  the  barn  is  already  built 
and  poorly  located,  draining-  and  grading-  will  do  much  to  remedy 
the  evil.  In  most  cases  it  would  take  but  a  small  amount  of  labor 
with  plow  and  scraper,  when  the  ground  is  in  suitable  condition  to 
handle,  to  give  the  surface  of  the  yard  a  slope  from  the  barn  suffi- 
cient to  carry  off  the  surface  water.  Even  if  dirt  has  to  be  hauled 
in  from  outside  the  yard  to  accomplish  this  it  will  not  be  expensive. 
Tile  drainag-e  alone  under  a  yard  is  not  sufficient  as  the  tramping 
of  the  cattle  soon  puddles  the  surface,  preventing-  the  water  from 
passing-  down  to  the  tile. 

After  the  grading-  is  done  the  yard  should  be  covered  with 
gravel  or  cinders.  By  putting-  the  coarser  in  the  bottom  and  the 
finer  on  top  a  g-ood  hard  yard  can  be  obtained  and  at  a  compara- 
tively small  expense  where  material  of  this  kind  is  available.  If 
this  cannot  all  be  done  in  one  year,  it  is  of  the  utmost  importance 
that  a  beginning-  be  made  by  grading-  and  graveling  a  portion  of 
the  yard  next  the  barn,  so  that  the  cows  may  have  some  place  on 
which  to  get  out  of  the  mud  and  filth.  By  grading  a  part  of  the 
yard  each  year  and  applying  a  thick  coat  of  gravel  or  cinders  to 
the  graded  part,  the  entire  yard  will,  in  a  few  years,  be  in  good 
condition.  When  gravel  does  not  contain  enough  clay  to  pack 
hard,  a  small  amount  of  clay  should  be  mixed  with  the  top  layer. 
It  will  then  form  a  firm  surface. 

A  portion  of  the  yard  should  be  bedded,  thus  affording  the 
cows  a  place  to  lie  in  the  open  air  on  pleasant  days.  If  straw  is 


586 


BULLETIN   NO.   84. 


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[February* 


scarce  the  cleanest  of  the  soiled  bedding-  from  the  stable  will 
answer  for  this  purpose.  When  the  straw  and  manure  on  this 
bedded  portion  of  the  yard  become  too  deep  and  soft  it  should  be 
hauled  into  the  field  and  the  bedding1  commenced  again  on  the 
solid  yard. 


CUT  9.    A  SOURCE  OF  HUMAN  FOOD.    CLEAN  EVEN  IN  MID-WINTER. 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  $gl 

It  is  advisable  to  haul  the  manure  directly  to  the  field  from  the 
barn,  but  if  this  is  not  feasible  it  should  be  removed  at  least  100 
feet  from  the  barn.  In  no  case  should  it  be  allowed  to  accumulate 
against  or  near  the  dairy  barn  and  no  swine  pen  should  be  nearer 
than  200  feet  on  account  of  the  odors  being-  readily  absorbed  by 
milk. 


CUT.  10. 


AFTER  A  RUN  OF  THREE  WEEKS  ON  PASTURE. 
THE  FILTHY  CONDITION  DURING  WINTER. 


IMAGINE 


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IQ03-]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  593 

CLEANLINESS  IN  MILKING. 

To  determine  definitely  the  amount  of  filth  that  gets  into  milk 
during-  the  process  of  milking- and  how  much  this  can  be  lessened 
by  washing  the  udders  the  following  work  was  done: 

It  was  determined  after  several  trials  with  three  different  milk- 
ers on  thirty  cows  that  it  requires  an  average  of  4^  minutes  to 
milk  a  cow.  A  glazed  dish  eleven  inches  in  diameter,  the  size  of  an 
ordinary  milk  pail,  was  placed  in  the  top  of  a  pail  and  held  under  a 
cow's  udder  in  the  same  position  as  when  milking.  For  4^  min- 
utes the  milker  then  went  through  motions  similar  to  those  made 
in  milking  but  without  drawing  any  milk.  The  amount  of  dirt 
which  fell  into  the  dish  during  the  operation  was,  of  course,  approx- 
imately the  same  as  would  have  gone  into  the  milk  during  the 
milking  process.  The  dirt  caught  in  the  dish  was  then  brushed 
into  a  small  glass  weighing  tube,  the  udder  washed  and  the  pro- 
cess repeated.  The  dirt  which  fell  from  the  washed  udder  was 
also  carefully  brushed  into  a  weighing-  tube.  Both  tubes  were 
then  placed  in  a  desiccator  and  after  drying-  twenty-four  hours 
were  accurately  weighed  on  a  chemical  balance. 

Sixty  trials  were  made  at  different  seasons  of  the  year.  With 
udders  that  were  apparently  clean  it  was  found  that  an  average  of 
3%  times  as  much  dirt  fell  from  the  unwashed  udders  as  from  the 
same  udders  after  they  were  washed.  With  soiled  udders  the  aver- 
age was  22  and  with  muddy  udders  the  average  was  94  times  as 
much  dirt  from  the  unwashed  udders  as  from  the  same  udders 
after  washing. 

BARNS  AND  STABLES. 

Costly  barns  or  stables  are  not  essential  to  the  production  of 
clean  milk  or  to  the  maintenance  of  a  dairy  herd  at  its  highest 
efficiency.  To  obtain  the  best  results  it  is  important,  however, 
that  the  cows  be  kept  comfortable  at  all  times.  To  do  this  there 
are  several  essentials  with  which  a  barn  must  be  provided.  It 
must  have  a  roof  that  does  not  leak;  sides  that  do  not  allow  the 
wind  to  blow  through;  and  doors  that  will  close  tightly. 


594 


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1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT. 


6oo  BULLETIN  NO.  84.  [February, 

Exterior  and  interior  views  of  a  cheap  stable  are  shown  in  cuts 
17  and  18.  This  stable  is  16x42  feet  with  ten  foot  posts  and  will 
hold  14  cows.  It  was  built  in  1897,  the  material  costing-  $120.00. 
This  stable  was  built  by  the  owner;  had  the  work  been  done  by  a 
carpenter  the  expense  would  not  have  exceeded  $50.00  making1  the 
total  cost  $170.00. 

What  this  stable  needs  to  make  it  sanitary  is  a  tight  floor 
overhead,  ventilators,  five  times  the  amount  of  light  and  the  in- 
terior whitewashed,  all  of  which  could  be  done  at  an  expense  not 
to  exceed  $30.00.  Making-  the  total  cost  of  a  sanitary  stable  for 
fourteen  cows  $200.00. 

A  stable  for  a  double  row  of  cows  could  be  built  cheaper  in 
proportion;  for  it  would  not  be  necessary  to  have  it  twice  as  wide, 
the  same  feed  alley  answering1  for  both  rows.  If  more  loft  room  is 
desired  for  storage  of  roug-h  feed,  this  could  be  provided  by  putting 
the  roof  higher  at  but  slig-ht  additional  expense. 

Two  thing's  almost  universally  lacking1,  or  at  least  inadequately 
supplied,  in  dairy  barns  are  light  and  pure  air.  These  are  easily 
obtained  and  although  absolutely  essential  to  the  best  health  of  the 
herd  and  the  economic  production  of  clean  milk  they  are  rarely  ap- 
preciated. 

Cuts  12  and  19  show  dairy  barns  containing  sufficient  win- 
dows. These  are  in  striking  contrast  with  others  shown  in  this 
bulletin  and  seen  throughout  the  State.  If  a  barn  is  already  built 
and  has  insufficient  light  more  windows  can  easily  be  provided. 
There  should  be  from  three  fourths  to  one  and  one  half  square  feet 
of  glass  for  every  linear  foot  of  outside  wall  in  a  dairy  barn. 

Many  barns  are  not  provided  with  any  system  of  ventilation 
whatever,  as  bat  few  dairymen  realize  that  pure  air  is  just  as 
essential  to  the  economic  production  of  untainted  milk  as  is  the 
feed  a  cow  consumes.  Digestion  and  assimilation,  like  the  burn- 
ing of  coal  in  a  stove,  are  processes  of  combustion.  The  stove  may 
be  filled  with  coal  but  if  the  drafts  are  kept  tightly  closed  the  coal 
will  not  burn,  as  sufficient  oxygen  is  not  provided.  Neither  can  a 
cow's  feed  be  properly  digested  and  assimilated  without  an  abun- 
dance of  oxygen,  and  unless  this  is  supplied  a  great  waste  of  food 
as  well  as  impaired  health  of  the  cow  will  result. 

Much  has  been  said  about  the  number  of  cubic  feet  of  air  space 
that  should  be  allowed  for  a  cow,  but  this  is  of  little  consequence 
in  comparison  with  the  more  important  question  of  ventilation,  or 
change  of  air.  In  order  not  to  get  a  greater  degree  of  impurity  in 
the  air  than  is  permissible  with  good  results  each  cow  should  be 
supplied  with  3,540  cubic  feet  of  air  per  hour.  The  size  of  the 


1903.  ]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          6oi 


602 


BULLETIN  NO.  84. 


[February, 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          603 


UT  21.    THE  KING  SYSTEM  OF  VENTILATION  IN  DAIRY  BARN,  SHOWN  IN  CUT  20.    FRESH 

AIR  is  CARRIED  BETWEEN  JOISTS  OVERHEAD  TO  CENTER  OF  BARN;  FOUL  AIR  DRAWN 

OUT  FROM  NEAR  FLOOR  BY  FOUR  LARGE  VENTILATORS  CARRIED  ABOVE  ROOF, 

CAUSING  A  CONTINUOUS  CHANGE  OF  AIR  WITHOUT  CREATING  A  DRAFT  ON 

THE  Cows.    VENTILATOR  SHOWN  AT  "A." 

ventilating-  flues  to  be  provided  will  depend  upon  the  number  of 
cows  in  the  stable.  About  four  square  feet  is  a  good  size  for  a 
ventilating-  flue  and  if  so  constructed  as  to  cause  the  air  to  travel 
300  feet  a  minute  this  will  furnish  ventilation  for  twenty  cows. 
Two  flues  this  size  would  be  sufficient  for  forty  cows  and  five  would 
be  required  for  one  hundred  cows. 

To  be  sanitary  a  dairy  barn  should  be  whitewashed  at  least 
once  a  year.  An  interior  like  the  one  shown  in  cut  23,  with  a  few 
boards  laid  overhead  at  irregular  intervals,  with  hay  hanging- 
through  and  with  the  sides  in  no  better  condition,  cannot  be  prop- 
erly whitewashed.  The  ceiling1  should  be  tig-ht,  excluding1  all  dust 
and  chaff  from  above,  and  sides  smooth,  thus  affording-  a  firm  sur- 
face to  which  the  whitewash  can  cling. 


604 


BULLETIN   NO.  84. 


[February 


W 
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O 
Q 

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1903.]       DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          605 


U 


606  BULLETIN  NO.  84.  [February, 

It  is  not  necessary  to  ceil  the  barn  with  surfaced  lumber,  in  fact, 
the  whitewash  will  adhere  better  if  the  surface  is  not  too  smooth. 
The  boards  must,  however,  be  reasonably  clean  before  the  white  - 
wash  is  applied,  otherwise  it  will  be  of  little  use  for  it  will  soon 
shell  off  with  the  filth;  and  besides  this,  filth  simply  covered  is 
not  removed. 

Whitewash  is  one  of  the  cheapest  disinfectants  and  can  be 
easily  and  rapidly  applied  with  a  spray  pump.  It  must  be  carefully 
strained  before  using-  in,  the  pump  as  any  lumps  will  clog-  the 
spray  nozzle. 

A  cement  floor  is  the  most  sanitary  for  a  cow  stable  and  when 
put  down  it  should  be  left  rough  under  the  float  to  prevent  the 
cows  from  slipping1.  An  objection  often  made  to  cement  floors  is 
that  they  are  cold  in  winter,  but  as  the  temperature  in  a  dairy  barn 
should  never  get  below  40°  F.  this  objection  is  largely  overcome, 
if  the  cows  are  properly  bedded.  When  a  plank  floor  is  used  it 
must  be  renewed  as  fast  as  it  wears  or  rots  out. 

It  is  of  the  utmost  importance  in  keeping-  cows  .clean  that  the 
platform  on  which  they  stand  be  of  the  proper  length.  If  it  is  too 
short  the  cows  cannot  lie  down  comfortably  and  if  too  long-  the 
droppings  will  fall  on  the  rear  of  the  platform  and  the  cows  will 
become  soiled  when  lying-  down.  As  cows  vary  in  leng-th  the  plat- 
form should  be  longer,  from  the  manger  to  the  gutter,  at  one  end 
of  the  barn  and  gradually  taper  to  six  or  eight  inches  shorter  at  the 
other  end.  When  large  herds  are  kept  the  platform  on  one  side 
of  the  barn  may  be  longer  than  on  the  other  side  and  the  cows  ar- 
ranged accordingly.  A  still  better  arrangement  is  some  form  of 
movable  manger  so  that  the  length  of  the  platform  can  be  adjusted 
to  suit  each  individual  cow.  With  this  arrangement  all  can  be  lined 
up  on  the  gutter,  which  will  be  a  great  help  in  keeping  the  cows 
clean. 

THE  CARE  OF  MIL.K. 

As  soon  as  it  is  drawn  milk  should  be  removed  from  the  stable 
to  a  place  provided  for  the  purpose  and  there  aerated  and  cooled  to  50° 
or  60°  F.  This  should  be  done  either  by  setting  the  cans  into  a 
tank  of  cold  water  and  stirring  occasionally  or  by  passing  the  milk 
over  a  cooler.  The  latter  method  is  to  be  preferred  if  the  cooling 
can  be  done  in  a  pure  atmosphere  free  from  dust.  It  is  of  great 
importance  to  have  a  small  milk  house  or  some  clean  room  away 
from  the'odors  of  the  stable  in  which  to  care  for  milk.  A  good 
cheap  milk  house  is  shown  in  cut  37. 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          607 

The  sooner  milk  is  thoroughly  cooled  after  it  is  drawn,  and  the 
lower  the  temperature  to  which  it  is  taken,  the  better.  Bacteria 
that  get  into  milk  during-  the  process  of  milking-  develop  very  rap- 
idly so  long-  as  milk  remains  at  about  the  temperature  at  which  it 
was  drawn,  but  as  soon  as  cooled  to  60°  they  develop  slowly,  and  if 
cooled  to  40°  their  action  is  almost  entirely  stopped.  Milk  cooled 
to  this  temperature  as  soon  as  drawn  and  held  there  will  remain 
sweet  and  in  good  condition  much  longer  than  if  cooled  to  only  70° 
or  75°. 


CUT  24.    DAIRY  UTENSILS  IN  THE  BATTERED  CONDITION  OF  CAN  ON  LEFT,  AND 

WITH  TIN  OFF  IN  MANY  PLACES  INSIDE,  CANNOT  BE  KEPT  CLEAN 

AND  SHOULD  BE  DISCARDED. 

CARE  OF  DAIRY  UTENSILS. 

One  of  the  first  essentials  in  keeping  dairy  utensils  clean  is  to 
have  a  smooth  surface.  This  fact  should  be  kept  in  mind  when 
purchasing,  and  if  all  seams  are  not  flushed  smooth  with  solder 


608  BULLETIN  NO.  84.  \February, 

this  should  be  done.  As  soon  as  the  tin  is  worn  off  on  the  inside, 
exposing-  the  iron,  the  utensils  should  be  discarded,  for  they  can- 
not be  properly  cleaned  when  in  this  condition.  All  utensils 
should  be  washed  as  soon  as  possible  after  using-  since  the  longer 
the  milk  remains  on  them  the  harder  they  will  be  to  clean.  They 
should  first  be  rinsed  with  lukewarm  water  to  remove  the  milk, 
then  washed  with  hot  water  and  soap  or  some  alkali,  and  scalded 
with  boiling  water,  or  with  steam  if  it  is  available.  Cans  should 
never  be  tightly  closed  when  not  in  use  and  should  be  placed  on 
a  rack  in  an  inverted  position  so  that  dust  cannot  blow  into  them. 
If  possible  they  should  be  placed  where  the  sun  will  shine  on  them 
as  that  will  do  much  toward  keeping-  them  pure  and  sweet. 

Bottles  used  to  deliver  milk  for  direct  consumption  must  be 
taken  to  the  dairy  after  each  using  and  thoroughly  washed  and 
sterilized  to  kill  all  disease  germs.  If  this  is  not  done  disease  may 
be  carried  from  one  house  to  another  by  means  of  the  bottles.  The 
practice  some  dairymen  have  of  bottling  milk  in  the  wagon  on  the 
route,  using-  bottles  collected  from  houses  just  visited,  cannot  be  too 
strongly  condemned  and  should  be  prohibited  by  law. 

THE  PEED  OF  Cows. 

Sudden  changes  of  feed  should  be  avoided,  especially  if  very 
marked,  as  in  changing-  from  dry  to  green  feed.  Special  care  is 
required  when  cows  are  put  on  pasture  in  the  spring  and  when 
first  turned  on  rye  or  clover.  Only  a  small  quantity  of  green  feed 
sho  uld  be  given  at  first,  the  amount  being  increased  as  from  day 
to  day  the  dry  feed  is  reduced.  If  care  is  not  exercised  at  such 
times  the  cow's  system  is  likely  to  become  deranged  and  the  milk 
will  then  have  a  peculiar,  disagreeable  odor,  but  if  this  method  is 
followed  the  system  gradually  becomes  adjusted  to  the  new  con- 
ditions and  no  bad  results  follow. 

When  feeding  turnips  or  cabbage  the  difficulty  is  frequently 
experienced  of  having  disagreeable  odors  in  the  milk.  This  diffi- 
culty may  be  largely  if  not  entirely  avoided  by  feeding  after  milk- 
ing- rather  than  just  before,  as  the  peculiar  odor  produced  by  these 
feeds  will  then  leave  the  cow's  system  before  the  next  milking  time. 

CREAMERY. 

The  location  of  a  creamery  should  be  such  as  to  insure  good 
drainage.  The  ground  surrounding  it  should  be  seeded  and  the 
road  graveled  that  so  far  as  posssble  dust  may  be  prevented  from 
blowing  into  the  building.  Cleanliness  at  a  creamery  should  pre- 
vail without  and  within,  not  alone  because  neatness  is  essential  to 
the  production  of  the  highest  grade  of  butter  but  also  because  of  its 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  609 

effect  upon  the  patrons.  Every  creamery  should  be  a  nucleus  for 
high  standards  in  dairying1.  The  creamery  operator  cannot  expect 
his  patrons  to  bring-  clean  milk  properly  cooled  and  cared  for  if  the 
creamery  is  in  a  neglected  condition,  as  it  would  be  evident  that 
under  such  circumstances  all  care  on  their  part  would  be  lost. 

Every  creamery,  cheese  factory,  dairy,  or  milk  depot  should 
have  the  floor,  and  the  walls  tc  the  height  of  at  least  three  feet,  of 
some  impervious  material.  Cement  makes  the  best  and  cheapest  floor 
when  properly  laid.  Faulty  cement  work  can  only  be  remedied  by 
replacing  with  another  floor. 

To  carry  off  more  readily  the  water,  the  floor  should  pitch  to 
the  gutter.  The  distance  to  the  gutter  should  not  be  more  than 
twelve  feet;  if  it  is  greater  the  water  will  not  be  carried  off  rapidly 
enough.  The  gutter  should  pitch  to  the  sewer  which  should  be 
well  trapped  and  constructed  of  glazed  sewer  tile  for  a  distance  of 
at  least  two  hundred  feet  from  the  building.  At  the  end  of  the 
glazed  tile  a  silt  basin  should  be  built  of  brick,  stone,  or  cement, 
and  ten  or  twelve  inch  porous  tile  laid  from  this  into  some  well 
drained  ground.  %  From  the  large  tile  small  laterals  should  be  laid; 
the  number  and  length  needed  will  depend  upon  the  amount  of 
water  to  be  disposed  of  and  the  character  of  the  ground  in  which 
the  system  is  laid.  If  the  system  is  put  in  and  found  to  be  in- 
adequate it  can  easily  be  extended  by  putting  in  more  laterals  or 
making  them  longer. 

If  the  ground  is  naturally  wet  the  system  can  be  made  much 
more  efficient  by  laying  drain  tile  among  these  to  drain  the  ground, 
never  getting  closer  than  ten  feet  to  the  porous  tile  carrying  the 
sewage.  Much  of  the  solid  material  in  the  sewage  may  be  pre- 
vented from  getting  into  the  porous  tile  by  frequently  cleaning  the 
silt  basin. 

Where  no  siphon  is  used  between  the  silt  basin  and  the  porous 
tile  there  is  a  slow  continuous  flow  of  water  into  the  tile  which 
would  seep  out  into  the  ground  near  the  silt  basin  and  deposit  the 
solid  material  in  the  tile  close  to  the  basin.  Where  a  siphon  is 
used  large  quantities  are  carried  over  at  one  time,  thus  taking  the 
solid  material  farther  down  into  the  porous  tile.  In  time  the  tile 
nearest  the  silt  basin  will  become  filled  up  with  solid  material  and 
may  have  to  be  cleaned  out,  but  if  large  tile  are  used  and  the  silt 
basin  kept  clean  this  system  will  prove  satisfactory. 


6io 


BULLETIN   NO.  84. 


[February, 


A  CLEAN  AND  PROSPEROUS  ILLINOIS  CREAMERY. 

The  following1  twelve  cuts  show  the  interior  of  an  Illinois 
creamery  just  as  it  appears  every  day  when  the  regular  work  is  in 
progress.  No  special  cleaning1  was  done  before  taking-  the  photo- 
graphs. 

This  sanitary  creamery  while  not  expensively  built  will  re- 
main in  good  condition  for  many  years,  as  there  is  almost  noth- 
ing- about  it  to  decay.  The  entire  building-,  including-  partition 
walls,  is  of  brick  painted  white.  The  building-  is  provided  with 
cement  floor  throughout  and  is  neatly  ceiled  overhead.  All  win- 


CUT  25.    ENTRANCE  TO  A  CLEAN,  PROSPEROUS  ILLINOIS  CREAMERY;  COUNTER  ON  RIGHT  FOR 
RETAIL  TRADE.     THE  FOLLOWING  EIGHT  CUTS  ARE  VIEWS  IN  THE  SAME  CREAMERY. 


1903.  ] 


DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT. 


611 


CUT  26.  OFFICE.  BOOK  OPEN  INTO  ENTRANCE,  SHOWING  COUNTER,  AND  GLASS  DOORS  IN  REFRIGERATOR. 


dows  and  doors  are  screened  in  summer  and  fly  paper  is  freely  used 
to  catch  the  few  flies  that  find  entrance.  Cement  walks  are  provided 
to  prevent  tracking-  in  during1  wet  times  as  much  as  possible. 
There  is  a  cement  platform  on  which  the  wagons  stand  while  re- 
ceiving- skim  milk  from  the  weigher;  at  the  close  of  the  day's  run 
this  platform  is  swept  and  flushed  off  with  the  hose,  thus  removing1 
any  skim  milk  that  may  have  been  spilled  and  keeping  everything, 
even  around  the  skim  milk  tank,  sweet  and  clean. 

Not  a  can  of  milk  is  received  at  this  creamery  that  the  cover 
does  not  go  to  the  nose  of  the  man  at  the  weigh-can  before  it  is 
emptied  and  all  milk  that  is  not  in  good  condition  is  returned. 


612 


BULLETIN   NO. 


[  February, 


o  «  o  o 


x    S 
«    H 


O    g 
O 


a  M 

X  x 

t/i  a 

85  * 

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>J  S. 

55  o 


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M 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  613 


6i4 


BULLETIN   NO. 


[  February, 


?  s 


1903.]    'DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.          6l$ 


6i6 


BULLETIN  NO. 


[  February, 


1903.]       DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  617 


6i8 


BULLETIN  NO.  84. 


[February, 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  619 


CUT  34.    BOILER  ROOM.    TOOL  CUPBOARDS  AND  WORKBENCH  ON  RIGHT;  CLEAN  CEMENT  FLOOR 
EVEN  IN  COAL  BIN;  NO  ASHES  OR  COAL  DUST  ALLOWED  TO  ACCUMULATE. 


MARKET  CONDITIONS. 

In  nearly  all  towns  and  cities  of  Illinois  it  is  difficult  to  buy  in 
the  open  market  any  really  g-ood  butter  or  cheese.  What  little 
cheese  is  manufactured  in  the  state  is  largely  consumed  in  the  im- 
mediate vicinity  of  the  factories.  Many  dairy  products  are  not  up 
to  modern  standards  because  of  unsanitary  conditions.  The  pub- 
lic is  becoming-  more  intelligent  and  demanding-  better  food  products 
and  dairymen  should  raise  their  standards  and  supply  existing-  de. 
mands  for  products  of  g-ood  quality.  Dairy  products  are  of  such  a 
nature  that  people  can  and  will  do  without  them  unless  they  are 
of  g-ood  quality. 


620 


BULLETIN  NO.  84. 


[February, 


-Ifi'.-'WrV* 


CUT  35.    A  SKIM  STATION,  OF  WHICH  THERE  ARE  FIVB.  BELONGING  TO  CREAMERY  JUST  DESCRIBED. 


CUT  36.     INTERIOR  OF  SKIM  STATION-  SHOWING  WEIOH-CAN,  RECEIVING  VAT,  SEPARATOR.  AND  SMALL 
BOILER.  ALL  OF  WHICH,  INCLUDING  THE  FLOOR,  WALLS  AND  CEILING,  ARE  KEPT  CLEAN. 


1903.]      DAIRY  CONDITIONS*  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  621 


CUT  37.    MILK  HOUSE  ON  FARM  SUPPLYING  MILK  FOR  CREAMERY  ABOVE  DESCRIBED.     As  SOON  AS 

DRAWN,  MILK  IS  RUN  OVER  A  COOLER  AND  INTO  CANS  WHICH  ARE   THEN  PLACED 
IN  A  TANK  OF  COLD  WATER  UNTIL  TIME  FOR  DELIVERY. 


One  of  the  weak  points  in  dairying-,  and  in  fact  the  whole  of 
agriculture,  is  not  having-  the  products  properly  graded  before  they 
are  sold.  Dairy  products  are  placed  upon  the  market  and  as  a  rule 
sold  under  one  of  three  names,  milk,  butter,  or  cheese.  The  pur- 
chaser has  not  the  slightest  idea  when  or  under  what  conditions  they 
were  produced  or  manufactured.  The  result  is  that  quality  does 
not  count  for  what  it  should  and  g-oods  of  high  quality  help  to  sell 
the  poor.  In  other  words  good  and  poor  products  sell  for  too 
nearly  the  same  price. 


622 


BULLETIN  NO.  84. 


[February, 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  623 


CUT  39.  HAULING  MILK  IN  SPRING  WAGON  WITH  CANS  PROPERLY  COVERED  TO  PROTECT  FROM  DIRT  AND  SUN. 


CUT  40.     A  FARM  DAIRY  WITH  CEMENT  FLOOR,  BRICK  SIDE  WALLS  AND  CEILING 

PLASTERED  AND  PAINTED  WHITE. 


624  BULLETIN  NO.  84.  [February, 

If  the  quality  of  the  goods  is  thoroughly  acceptable  and  the 
consumer  knows  that  the  products  are  made  in  a  sanitary  manner 
and  that  their  quality  can  always  be  depended  upon,  there  will  be 
no  difficulty  in  securing-  a  ready  market  at  an  advanced  price. 

The  practical  question  then  is,  "What  can  be  done  to  develop 
the  dairy  market  ?  "  As  an  answer  to  this  the  following  is  offered  : 

First  and  foremost  produce  a  high  class  article. 

Put  up  dairy  products  in  such  a  manner  that  the  consumer  will 
get  the  original  package. 

Standardize  and  sell  by  grade  and  brand.  Practice  honesty 
and  have  grades  exactly  as  represented. 

Guarantee  standards  and  invite  inspection. 

Publish  the  exact  meaning  of  different  grades  and  make  people 
intelligent  by  putting  out  literature  freely  to  educate  them. 

All  places  where  dairy  products  are  produced  or  manufactured 
should  have  standards  of  cleanliness  and  be  open  to  inspection. 


CLEAN  MILK. 

Milk  free  from  dirt  and  in  which  the  bacterial  content  is  ex- 
ceptionally small  is  essential  for  infants  and  invalids.  A  small 
amount  of  this  kind  of  milk  is  produced  and  sold  at  present  and 
the  demand  is  constantly  increasing  as  people  learn  of  its  advan- 
tages. There  is  no  secret  connected  with  the  production  of  such 
milk.  Cleanliness  in  every  operation  from  first  to  last  and  thor- 
ough cooling  as  soon  as  drawn  are  the  only  requisites.  The  result 
is  nothing  more  nor  less  than  simply  clean  milk. 

In  the  production  of  such  milk  all  of  the  essentials  mentioned 
in  this  bulletin  in  regard  to  the  care  of  the  cows,  stables,  utensils, 
and  milk  must  be  strictly  followed.  Before  milking,  the  udders  of 
the  cows  are  always  washed  whether  they  appear  soiled  or  not  and 
the  milkers  put  on  clean  suits  kept  for  the  purpose.  As  soon  as 
cooled  the  milk  is  standardized,  to  whatever  per  cent,  of  butter-fat 
it  is  guaranteed  to  contain,  and  immediately  bottled,  which  pre- 
vents any  further  contamination  taking  place  until  it  reaches  the 
consumer.  As  soon  as  bottled  it  is  either  packed  in  ice  or  placed 


J9°3-]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  625 


CUT  41.     MILK  BOTTLES  AND  DAIRY  UTENSILS  ARE  WASHED  AND  RINSED  IN  SINK  ON  LEFT,  THEN 
PLACED  IN  BRICK  STERILIZER  ON  RIGHT,  DOOR  CLOSED  AND  LIVE  STEAM  TURNED  IN  FOR  20  MINUTES. 


CUT  42.  MILK  BOTTLING  ROOM.  A  SMALL  ROOM  WITH  CEMENT  FLOOR;  EVERYTHING  KEPT  NEAT  AND  CLEAN. 


6z6 


BULLETIN  NO.  84. 


[February, 


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IQ03-]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR   IMPROVEMENT.          627 


628 


BULLETIN    NO. 


[February \ 


1903.1      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  629 

in  ice  water  to  keep  it  at  a  low  temperature  until  ready  for  delivery. 

This  careful  method  of  producing-  milk  reduces  the  contami- 
nation to  a  minimum  and  the  sudden  cooling-  to  so  low  a  tempera- 
ture almost  entirely  prevents  the  further  development  of  the  few 
bacteria  that  g-ained  access  to  it,  thus  insuring1  at  all  times  a  milk 
of  low  bacterial  content  which  is  so  essential  for  infants  and  inva- 
lids and  has  been  the  means  of  saving  many  lives. 

In  the  production  of  such  milk  as  above  described  is  a  promis- 
ing- field  for  financial  gain  which  is  as  yet  almost  wholly  undevel- 
oped, for  there  are  but  few  cities  in  the  state  where  milk  of  this 
character  can  be  obtained;  while  after  people  learn  of  its  advan- 
tage there  is  an  increasing-  demand  for  it  at  an  advanced  price.  In 
some  places  it  sells  as  hig-h  as  twelve  cents  a  quart. 

Instances  are  known  where  a  quart  of  this  kind  of  milk  was 
shipped  a  long-  distance  daily  by  express  for  feeding-  an  infant  and 
cost  the  consumer  thirty-five  cents  a  quart. 

REFRESHMENTS  SERVED  IN  DAIRY  BARN. 

At  the  meeting-  of  the  Illinois  State  Dairymen's  Association 
held  recently  at  the  Colleg-e  of  Agriculture,  refreshments  were 
served  in  the  dairy  barn.  The  object  being-  to  impress  upon  the 
dairymen  of  the  state  the  fact  that  dairy  barns  are  places  where 
human  food  is  produced  and  that  they  should  therefore  be  fit 
places  in  which  to  prepare  and  eat  food  as  well. 

The  following-  are  extracts  from  toasts  made  on  that  occasion  : 

WHY  NOT? 

Mr.  H.  B.  Gurler,  DeKalb,  Illinois. 

"Why  not  have  this  time  together  in  the  cow  stable  when  it  is  in  such  con- 
dition that  there  is  nothing  objectionable, — and  why  not  elevate  the  whole  dairy 
business?  Now  we  cannot  get  up  to  the  standards  that  they  have  here  all  at 
once,  but  we  can  go  gradually  step  by  step  until  we  reach  this  point — until  the 
stable  is  in  fit  condition  in  which  to  prepare  the  food  we  eat.  There  is  no  article 
of  food  that  will  absorb  impurities  quicker  than  milk. 
******* 

"I  cannot  say  half  that  I  feel  along  this  line.  This  great  improvement  is  a 
gratification  to  me.  I  am  proud  of  it.  It  shows  that  we  are  developing  and  it 
shows  the  practicability  of  this  work." 

CAGED. 

Dr.  T.  J.  Burrill,  Vice-President,  University  of  Illinois. 

*  *  *  *  *  * 

"I  do  not  know  that  these  good  housewives  of  ours  are  doing  unnecessary 
things  in  keeping  the  rooms,  tables,  etc.,  clean,  but  after  all  in  a  great  many  in- 
stances we  are  leaving  the  things  undone  toward  cleanliness  that  we  ought  to 


630 


BULLETIN  NO.  84. 


[February, 


1903.]      DAIRY  CONDITIONS  AND  SUGGESTIONS  FOR  THEIR  IMPROVEMENT.  63! 

look  after.  Now  I  take  it  that  this  is  the  first  time  in  American  history  that 
luncheon  has  been  served  with  such  attendants  on  either  side.  If  we  can  have 
our  milk  free  from  taint,  as  it  ought  to  be,  the  barn  will  be  this  kind  of  a  place. 
I  do  not  know  that  we  shall  have  set  the  fashion  of  making  the  cow  barn  the  din- 
ing room,  but  I  do  believe  tliat  we  have  come  to  the  time  when  the  product  from 
the  cow  stable  shall  be  fit  for  the  dining  room." 

BOOM    AT   THE   TOP. 

Prof.  E.  Davenport,  Dean,  College  of  Agriculture. 

"Really  there  is  nothing  remarkable  about  this  matter  after  all.  I  noticed  as 
people  came  in  that  some  of  them  grinned  a  little  out  of  the  corner  of  their  eye 
a  few  turned  up  their  noses,  and  some  looked  as  unconcerned  as  if  they  had  done 
this  a  hundred  times  before. 

"I  submit  the  proposition  that  any  place  that  is  fit  for  the  manufacture  of 
food  ought  to  be  a  fit  place  in  which  to  eat  it.  Now  in  all  of  this  talk  about 
'room  at  the  top'  there  is  no  question  about  it  in  this  business.  I  am  bound  to 
say  that  in  my  opinion  none  of  us  has  commenced  to  realize  the  upper  limit  of 
the  dairy  business. 
******* 

"All  this  business  needs  is  that  we  stick  to  it  with  a  determination  to  reach 
the  top.  There  is  too  much  bad  butter — there  is  too  much  filthy  milk.  I  hope  that 
Illinois  will  take  the  lead  in  getting  near  the  top  in  this  business. 
'******* 

"There  are  more  people  than  there  used  to  be — more  people  to  spend  mon- 
ey— let  the  dairymen  get  a  little  of  this  money  that  men  are  spending  so  lavishly." 


INDEX. 


Addams,  Jane 288 

Alfalfa,  bacteria,  inoculation  with.  .  315 

Field    experiments 326 

Fixation  of  nitrogen  in 342 

Growth  of,  directions  for 347 

Effect  of  nitrogen,  phosphorus, 

and  potassium  on   322 

Hay,  how  cured 332,  333,  335,  336 

On  Illinois  soils  311 

Plot  experiments,  plan  of 327 

Pot  culture  experiments 312 

American  trotter   26 

Ammoniacal  copper  carbonate  solu- 
tion       186 

Method  of  preparation   186 

Apples,  bitter  rot  of 351-366 

Appearance   of    365 

Canker     356 

Dissemination  of   365 

Gleosporium  stage  198 

Gnomoniopsis   stage    206 

Losses  caused  by  365 

Mummies   354 

Prevention  of  357,  366 

Black  rot    ' 192 

Blotch    190 

Brown   rot   190 

California  wash  on  for  San  Jose 

Scale 248,  251,  252,  253 

Kerosene  emulsion  on. . . .'. 

482,  484,  487,  493 

Oregon  wash  on 256,  261 

Scab  of  109 

Bibliography    126 

Fusicladium   stage   113 

Illustrations,  explanation  of.  . . .   137 

Tnj  ury  from  no 

Prevention  of   112 

Venturia  stage    121 

Apple  trees,  canker  of 225-239 

Inj ury   to    232 

Prevention    234 

See  San  Jose  Scale. 
Baby     beef.     See      Cattle,     market 
classes  and  grades  of — 

Baker.   I.   O 73 

Baldwin,   T.   A 46 

Beagley,  J.  H 43 

Beal,  A.   C 503 

Beef     cattle.     See     Cattle,     market 

classes  and  grades  of — 
Bill-bug,  blue  grass.     See  Bill-bug. 

little  brown — 
Clay-colored,  descriptive  notes...  451 


Injury  to  corn 443,  446,  447,  450 

Life   history   446,  450 

Little  brown,  injury  to  corn. . . .  441 

Life   history    438,  442 

Bill-bugs,   corn    in    Illinois 435-461 

Injury  to  corn  435,  436,  437 

See  also  under  Sphcnopherus. 

Life  history  436 

Measures  against    436,  437 

Recent   bibliography 457-461 

Blair,   J.    C. 351 

Bordeaux  mixture  176 

Method  of  preparation  180 

Details  in   184 

Mixing  outfits  for  181 

Burrill,   T.  J 351 

Bus  horses,  description  of 23 

Butcher   stock.     See  Cattle,  market 
classes  and  grades  of — 

Cabbage  worms,  hellebore  for 10 

Cab  horses,  description  of 23 

California  and   Oregon   washes   for 

San.  Jose    Scale — 
As  affected  by  water  sprays  and 

rains    243,   246,   264 

Comparison  of  respective  values.  261 
Effectiveness  and  expense  as  com- 
pared  with   other  insecticides.. 

.  .  264,  267 

Experimental      details — California 

wash    .' 248.  2^ 

Oregon  wash 256-261 

Field  use  of  California  wash  1901- 

'02    488-492 

Formula   for  California   wash....  489 
General     results     of    experiments 

with  California  wash 255 

Insecticide  effect  of 262,  267 

Practical   conclusions   concerning.   263 

Preparation  of   246,  489 

Superiority  of  California  wash. 492-493 

Tent  exoeriment    with 262 

Use  in  the  east 242 

In    Illinois    242-268 

In  Pacific  states  241 

Calves,  average  daily  ration  fed  to.  .   272 
Cattle,  market  classes  and  grades  of. 367 

Index  of  same  369 

Cattle,    market   and    slaughter  tests 

of  558-562 

Celery,  brief  notes  on  culture i  r 

Methods  of  storing  16 

Cherry,  effect  of  kerosene  emulsion 
on  for  San  Jose  Scale 485.  488 


634 


BULLETIN    NO.    84 


[November, 


Chester,  E.  E 55 

Classes  of  sprav  mixtures,  how  di- 
vided    158 

Clay,  Robison  &  Co 544 

Clinton,  George  P 109,  189,  354 

Coach  horses  19 

Condensing  factories  agents  in  rais- 
ing milk  standard 584 

Cooke,   Elizabeth    289 

Coolidge,  J.  H 55 

'  Corn  and  clover  hay  ration  effect- 
ive for  beef  production 557 

Corn  bill-bugs  in  Illinois.  See  un- 
der Bill-bugs  and  Spheno- 
*>horus. 

Corn  breeding,  methods  of 525-539 

Corn  composition,  improvement  of. .  531 

High  oil  531,  534 

High  protein    531,  534 

Performance   records    536 

Physical  characteristics  of 35,  37 

Standard  varieties  for  Illinois — 

Boone  County  White  54 

Golden   Eagle    43 

Iowa  Silver  Mine 43 

Learning    48 

Reid's  Yellow  Dent    40 

Riley's  Favorite   46 

White  Superior 46 

Cows,  individual  records  of ....'....   104 
Profitable  standard  of  production.    104 

Proper  feeding  of 608 

Cream,  cost  of  on  butter-fat  basis.  .  308 

Creamery,   location   of 608 

Crops  other  than  corn  required  to 

supplement    silage    280 

Cultivator,  narrow  tooth 8 

Cutters  and  canners.  See  Cattle, 
market  classes  and  grades  of — 

Cy perns  strigosus 446,  453,  454 

Dairy  conditions,  investigations  of.  284 
Suggestions   for  improvement. 577-631 
Dairy  cows,  differences  in  the  value 

of 95-io8 

Dairy    products,    commercial    value 

of   579 

Dairy  utensils,  care  of 607 

Dallenbach,  W.   C 545 

Davenport,   E 17 

Distillers.  See  Cattle,  market  classes 
and  grades  of — 

Draft  horse,  description  of. 24 

Dressed  beef  cattle.  See  Cattle 
market  classes  and  grades  of — 

Dungan,  W.   S 54 

Earth  roads   73 

Administration    88 

Cash  vs.  labor  tax 89 

Contract  system   90 

Construction  of    74 


Crown    80 

Drainage   75 

Surface    80 

/Tile 76 

Embankments,   how   built 75 

Grades   75 

Location,  points  to  be  considered     74 

Maintenance   of    82 

Pathmaster  for  92 

Elements  of  plant  food 313 

Erf,  Oscar   ' 297 

Experiment     in     individual     differ- 
ences, value  dairy  cows 97 

How  fed 99 

Export    cattle.     See    Cattle,    market 

classes  and  grades  of — 
Feeding  experiments,  conditions  sur- 
rounding   546,  547 

Plan  of  270 

Results    of   feeding    different    ra- 
tions     272 

Feeding  steers,  method  of 548,  550 

Feed  lots,  comfortable,  important  in 

fattening    steers    551 

Condition  of,  affecting  gains 551 

Location  of   547 

Feeds    supplementary    to    corn    for 

fattening  steers  541-57^ 

Financial  aspect  of 563 

Food  stuffs  and  rations 547 

Forbes,  S.  A 241,  265,  435,  463 

Formalin   treatment  to   prevent   oat 

smut  66 

Cost 67 

Result  of    67 

Fraser,  Wilber  J 95,  283,  577 

Fumigation    with    hydrocyanic    gas. 
See  orchard  fumigation — 

Fungus,    description    of 159 

Funk,  E.  D 269 

Gamasidffi    438 

Garden,    The    farmers' 1-16 

Labor  on 13 

Products  of   13-15 

Profits  from 16 

Glucose  Sugar  Refining  Company.  .  526 

Goodwin,  W.  R.  Jr 344 

Grindley,  H.  S 288 

Haines,  C.  A 343 

Hasselbring,  Heinrich .225,  354 

Hedges,  care  of.     See  earth    roads, 

maintenance — 

Hellebore,    application    of,    for    cab- 
bage worms   10 

Highway  commissioner,  office  of...     92 

Hopkins,  Cyril  G 311,  525 

Horses,  Class  i.       Road,     carriage, 

and  coach   19 

Class  2,  cab  23 

Class  3.  bus   23 


1903.  J 


INDEX. 


635 


Class  4,  draft   ...... 24 

.  Class  5,  American  trotter. .  .     26 
Market  classes,  fixed  on  utility.     19 

Not   continuous    19 

Miscellaneous    26 

Production  of  by  classes 18 

"Unclassed"    17 

Hydrocyanic  acid  gas  for  San  Jose 
scale.  See  under  orchard  fumi- 
gation— 

Illinois   creamery,   prosperous 610 

Illinois  Seed  Corn  Breeders'  Asso- 
ciation, constitution  of 55 

Irwin,  John   566 

Kerosene  emulsion,  cost  of  orch- 
ard treatment  with,  for  San 

Jose  scale  482 

On  various  fruit  trees  for  San  Jose 

scale    481-488 

Laws  affecting  milk  standard 293 

Learning,  J.  S 48 

Lice  on  steers,  spraying  for 550 

Lime,  sulphur  and  blue  vitriol   for 

San  Jose  scale.     See  Oregon  wash — 
Sulphur    and    salt    for    San    Jose 
scale.     See  California  wash — 

Lloyd,   J.   W i 

Location  for  dairy  barn 585 

McMahan,    H.    F 54 

Market  classifications  of  cattle,  im- 
portance of 370 

Market  conditions   regarding  butter 

and  cheese   619 

Market  quotations  of  cattle 367 

•Manure   from    silage    convenient   to 

handle    278 

Marker,    home  made    for   vegetable 

gardening    5 

Maurer,  J.  E 566 

Milk,  care  of 606 

"Clarified"    298 

Cleanliness  in  handling 593 

Collecting  samples  of  for  analysis  288 

Composite  sample  test 106 

Apparatus  for  107 

Composition  of  286 

Food    value   of 286 

Millet  injured  by  clay-colored  bill- 
bug  445 

Mumford.  Herbert  W 269,  367,  541 

Nitrogen  and  bacteria,  effect  of....  321 
Added  to  soil  increases  growth. .  .  316 

Atmospheric,   fixation  of 337-339 

Notes  on  steer  feeding  experiment.  .   587 
Nummvloria   discrcta.       See  Apple- 
trees   canker  of — • 
Oat    smut,    amount    of    in    different 

varieties     59 

Nature  of 59 

Orchard    fumigation    464 

At  Sparta  470-474 


At   Richview    474-479 

Cost    479,   493 

Equipment    467 

Operation    468 

Restrictions  in  application 492 

Insecticide  treatment  of 463 

Experience  with  kerosene  emul- 
sion in 481-488 

Treatment  of,  with  whale-oil  soap  480 

Paris  Green  170 

Allowable  limi'  of  uncombined  ar- 

senious   oxid     174 

Ammonia,  color,  and  microscopic 

tests  171,  172 

Commercial    substitutes    for 176 

Effect  of  addition  of  lime 175 

Objections  to  use  of 175 

Requirements  of 175 

Substitutes  for    176 

Pathmaster,  office  of 92 

Peach,  California  wash  on  for  San 

Jose  Scale 251,  255,  481,  488 

Effect  of  kerosene  emulsion  on. . 

482,  484,  485,  486,  403 

Whale-oil  soap  on 242,  493 

Kerosene  sprays  on 242 

Oregon  wash  on  259,  260 

Pear,  kerosene  emulsion  on,  for  San 
Jose  Scale. 482.  483,  486,  487,  488,  493 

Perry,   H.    B 43 

Petroleum  crude,  for  San  Jose  scale  464 

Phosphorus,  effect  on  alfalfa 321 

Phragmitcs  communis   444 

Pigs,   a    factor   in    economical    pro- 
duction of  beef  278 

•Following  calves  on  silage 273 

Following  steers,  gains  in  weight  553 
Plum,   California  wash  on   for  San 

Jose  Scale  481 

Effect  of  kerosene  sprays  on  ....  242 
Whale-oil  soap  solution  on....  242 
Potassium,  effect  of  on  yield  of  hay.  322 
Quince,   kerosene    emulsion    on    for 

San  Jose  scale 488 

Rations  fed  to  Hereford  and  grade 

Shorthorn  calves    271 

Reid,  James  L 40 

Rhoades,   A.   C 40 

Riley,  James    46 

Road  administration  88 

Advantage  of  good 87 

Earth    73 

Sand    86 

Taxes    89 

Wasted    92 

Root  crops,  method  of  storing 16 

Root  tubercles,  abundance  of 332 

Sammis,  J.  L 290 

San   Jose   scale,   detachment   of,   by 
rain  and  water  sprays 243-263 


636 


BULLETIN    NO.    84 


[November,  1903. 


Experimental    use    of    California 

and  Oregon  washes  for 241-268 

Field  use  of  same 488-493 

See  also  under  California  and 
Oregon  fumigation  for.  See  un- 
der Orchard  fumigation  spon- 
taneous death  of 243 

Winter     application     for,     cost, 

safety,     etc    492 

Schwarzschild  &  Sulzberger  Co....  566 

Scirpus  fluviatilis  444,  45° 

Seed  corn  29 

Chemical  selection  of 528 

How  to  grow.  . , 33 

Pedigree    31 

Physical    selection   of 527 

Uniformity  29 

Vitality    3° 

Setaria  445 

Shamel,  A.  D 29,  57 

Shelter  for  calves  and  pigs 270 

Reasonably  warm,  economical....  271 
Shipping  steers.     See  Cattle,  market 

classes  and  grades  of — 
Silage  and  shock  corn,  relative  mer- 
its of 269 

Silage  fed  steers  meat  producers...  278 

Siloing  corn 278 

Simple  solution  spray  mixtures....   167 

Simpson,  R.  A 355 

Snout-beetles.     See   Bill-bugs — 
Soil,  effect  of  lime  and  phosphorus 

upon  332 

Sperry,  P.  R 46 

Sphenophorus    cariosus,    description 

of  larva  455 

Life  history  454 

Taken  on  corn 453 

Ochrcus.  See  Bill-bug,  clay  col- 
ored— 

Parvulus :.  .43?,  456 

See  also  Bill-bug,  little  brown — 

Pcrtinax    449 

Injury  to  corn 452 

Life  history   453 

Placidus,  injuries  and  life  his- 
tory   442 

Robushts.  destructive  in  south...  456 
Scoparhis,  taken  on  corn  and  grass  456 
Sculptilis.  injuries  to  corn  in  other 

states   than   Illinois 456 

Taken  on  timothy   456 

7,ea>.         See  Sphenophorus  sculp- 

tilis— 
Spraying,  agitators,   description   of.    162 

Importance    of    158 

Mixtures,  physical  properties  of. .    162 
Stags.       See  Cattle,  market  classes 
and  grades  of — 

Standard  milk  and  cream 283-206 

Standardization  of  cream 305 


Apparatus   305 

Milk  and  cream 297-309 

Methods    . . . '. 298 

Standardizing  milk  and  cream.  .294-297 

With    skim-milk 302 

With  whole-milk   303 

Standards  in  sale  of  milk 287 

Steers,  market  and  slaughter  tests  of  558 
Methods  of  feeding  and  market- 
ing     542 

Stockers   and    feeders.     See    Cattle, 
market  classes  and  grades  of — 

Storment,  W.  P 355 

Striped  cucumber  beetle,  methods  of 

combating    10 

Stubenrauch,  A.  V 157 

Texas  and  western  range.     See  Cat- 
tle, market  classes  and  grades  of — • 
Tomatoes,  forcing — 

Benching    508 

Diseases    513 

Fertilizers  508 

Green  houses  for  504 

Handling  small  plants   505 

Insects   512 

Market  for 523 

Midwinter  crop    516 

Pollination    509 

Soil   505,  508 

Spring  crop   520 

Temperature    508 

Training    10,   509 

Varieties    518,   523 

Watering    509 

Yield  513,  515 

Treatment  oats  for  smut 57-72 

Cost  64 

Hot  water 63 

Precautions    63 

Typha  latifolia    452 

Value  of  dairy  cows,  individual  dif- 
ferences     95-108 

Veal    calves.        See    Cattle,    market 

classes  and  grades  of — 
Varieties    corn    adapted    to    Illinois 

conditions   .....  ~. 37 

Vegetables,     list     of     varieties     for 

farmers  garden 2-4 

Von  Schrenk,  Herman 355 

Warner,  F.  A 55 

W'eather,  effects  of  on  feeding  silage  278 

Weight   of   cows    103 

Weight  of  steers, — fed  on  silage.  . . .  274 

fed  shock  corn  274 

Whale-oil  soap  for  San  Jose  scale. . 

464,  480,  487,  493 

Cost  and   effectiveness 

267,  480,  481,  493 

Yield  of  silage  per  acre 271 

Shock  com  per  acre  271 


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